Chia seeds as an egg substitute? Really?

Whether they are used for cooking, baking or smoothie thickeners, eggs have been a staple of ours for thousands of years. Eggs are packed to the brim with vitamins and minerals that are readily available to our body, they also contain the nine essential amino acids the body needs for optimum muscle repair and recovery.

So if eggs are so amazing, how do vegans get by with out them?

Chia seeds, which are now considered a ‘Superfood’, was a staple food source of the Mayans, Incas and Aztecs. In Mayan language the words ‘Chia’ literally translates to ‘Strength’ and was considered a running food because of its nutrient rich properties and high amounts of B12. Now days Chia seeds have been labelled as a Superfood because they contain a huge amount of nutrients. They are filled with omega 3 fatty acids, fibre, calcium, and magnesium; and just like eggs, they also contain all nine essential amino acids. This makes them the perfect choice for a vegan egg substitution.

As any smoothie addict would have, at some stage noticed that when Chia seeds come in contact with water they start to produce a gel like substance. This reaction is exactly what is needed to unleash the nutrients of the Chia seed.

Recipe:

1 tbsp Chia Seeds = 1 egg

Remembering the above conversion, take out the desired amount of Chia seeds and grind them down to a meal.

Using the ratio of 1 tbsp Chia Seeds: 3 tbsp Water mix in the correct amount of water.

Allow the mixture to sit for 5 minutes and watch the gel start to form.

This gel can be used exactly as you would normally use eggs.

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